Professional Documents
Culture Documents
H
ow many calls have you received recognized food allergens
from the production or receiving • Organoleptic information (appearance,
department concerning problems flavor and aroma)
with a raw material? How many complaints • Pertinent physical, chemical and micro-
have you received from upset customers? biological information
Unfortunately, these calls are more common • Shipping and storage information
than we like. The most common reason for • Handling directions
the problems is that expectations are not
clearly communicated. PRODUCT NAME. The material identifi-
The first step toward resolving issues is cation can be general for commodity-type
to understand the materials being purchased products or those with a standard of identity,
and to document your expectations in your such as salt, granulated sugar, FD&C Yel-
raw material specifications. While suppliers low No. 5, and so forth. General names or
may provide baseline information with their descriptors ease use and sharing specifica- Make sure to get the specific list of the allergens
finished product specifications or technical tions, especially when soliciting and com- used in a product from your suppliers.
data sheets, this should be transferred to paring bids or purchasing from multiple
your own format. The reasons for develop- suppliers.
ing your company-specific raw material The ingredient-identifying name as- Step One — Develop a company-specific
specifications include: signed by the supplier may be necessary allergen list, considering the following fac-
• Some supplier’s specifications may pro- when the item is a unique or proprietary tors:
vide only a target or “typical” range for material. The specific name of the material Regulated Allergens — There is not a
some characteristics. purchased can then be supplied to the receiv- globally recognized list of regulated
• Your finished product may require ing function so that they can confirm that food allergens, so you need to know the
additional certifications for the label the correct item is being delivered. regulations for the countries where your
declarations, such as Country of Origin, product is distributed. For example, the
Natural, Kosher, or Organic. COMPONENTS. Outline the material’s United States has regulations addressing
• Your company may be controlling or composition, in decreasing order of pres- the proteins from eight food sources:
ensuring labeling for additional food ence or as outlined in labeling regulations. milk, eggs, fish, peanuts, shellfish, soy,
allergens other than those regulated by The Hazard Analysis Critical Control Point tree nuts and wheat. Canadian regula-
American or Canadian agencies. (HACCP) Team and the group that devel- tions recognize the same eight groups, as
• A uniform internal system improves ops your finished product label will need well as sesame seeds (as an allergen) and
communication of the specifications a list of all the ingredients used, including sulfites (for food intolerance).
throughout the plant. processing aids. For packaging materials, the Customer-Identified Allergens — Some
• If seeking secondary suppliers of a raw specific composition of the packaging mate- of your customers have their own, ex-
material, the process is simplified by rial would be needed, such as glass, polyeth- panded allergen/food intolerance lists to
sending your specifications for what is ylene (PET) or polypropylene (PPE). encompass their label declarations or in
being sought. recognition of the regulations in countries
FOOD ALLERGENS. A supplier’s technical where their products are distributed.
At a minimum, your raw material speci- data sheet often will state that the material Step Two — Provide your company-specific
fications should include technical and food does not contain an allergen; however, the allergen list to the raw material supplier,
safety information, including: specific list of the allergens used to make this including suppliers of your processing aids
• The name of the product statement may not be included. There are and food contact packaging material. If there
• The ingredient’s components three steps to take before you can be sure that is any allergenic material in the product,
• The presence of regulated or customer- the necessary information is provided. regardless of the amount, it must be identi-